Effect of hydrogen peroxide on seedling growth and antioxidants in two wheat cultivars
Effect of hydrogen peroxide on seedling growth and antioxidants in two wheat cultivars
复制标题
过氧化氢对两个小麦品种幼苗生长和抗氧化剂的影响
DOI：
10.1007/s10535-013-0312-6
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发表时间：
2013-02
影响因子：
1.5
通讯作者：
Wengrui Wang
中科院分区：
文献类型：
--
作者：
Yingli Yang;Linyun Jia;Jia You;Wengrui Wang
以宁春和西汉两个小麦品种为材料，研究了不同浓度H2O2胁迫下小麦种子萌发、幼苗生长及抗氧化反应。H2O2处理下，宁春的发芽率高于西旱，但根和芽的生长量低于西旱。荧光染料H2DCFDA和碘化丙啶的检测结果表明，H2O2处理的根中H2O2含量显著增加，细胞伸长受到抑制。丙二醛含量随外源H2O2浓度的增加而升高。此外，H2O2清除剂过氧化氢酶（CAT）和抗氧化剂二丁基羟基甲苯处理的幼苗，部分消除了H2O2诱导的根系生长的负面影响。在处理和H2O2处理下，宁春叶片SOD活性均高于西汉，POD和APX活性均低于西汉，导致H2O2处理下宁春叶片H2O2含量升高，西汉叶片H2O2含量降低。
This study aimed to investigate seed germination, seedling growth, and antioxidative responses in two wheat cultivars, Ningchun and Xihan, exposed to different H2O2concentrations. Ningchun exhibited higher germination rate but lower root and shoot growth than Xihan when exposed to H2O2treatment. Assays using fluorescent dye H2DCFDA and propidium iodide showed a significantly enhanced H2O2content and a cell elongation inhibition in H2O2-treated roots. The malondialdehyde content was elevated with increasing exogenous H2O2concentration. Moreover, treatments of seedlings with H2O2scavenger, catalase (CAT), and antioxidant, butylated hydroxytoluene, partly abolished H2O2-induced negative effect on root growth. In both untreated and H2O2-treated leaves, SOD activity in Ningchun was higher than that in Xihan, but POD and APX activities in Ningchun were lower than those in Xihan, leading to elevated H2O2level in Ningchun leaves but decreased H2O2content in Xihan ones under H2O2treatment.
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影响因子：
1.5
作者：
A. Cano;F. Artés;M. B. Arnao;J. Sánchez-Bravo;M. Acosta
通讯作者：
A. Cano;F. Artés;M. B. Arnao;J. Sánchez-Bravo;M. Acosta
影响因子：
--
作者：
T. Karuppanapandian;Jun-Cheol Moon;Changsoo Kim;K. Manoharan;Wook Kim
通讯作者：
T. Karuppanapandian;Jun-Cheol Moon;Changsoo Kim;K. Manoharan;Wook Kim
影响因子：
2
作者：
R K Upadhyay;S. Panda
通讯作者：
R K Upadhyay;S. Panda
影响因子：
5.5
作者：
Karlsson, A;Nixon, JB;McPhail, LC
通讯作者：
McPhail, LC
影响因子：
4.9
作者：
Y. Nakano;K. Asada
通讯作者：
Y. Nakano;K. Asada